Connect With Me

Chat Room

BEFORE ASKING A QUESTION... please look in the FAQs at the top for answers to many commonly asked questions. Or maybe it’s something you can research on your own or find in the recipe comments. I can’t always keep up with responding so thank you for understanding.

1,101 Comments on "Chat Room"

Hi Jenny! I am enjoying making your bread and rolls; I’ve also got a sourdough starter going and I’m incorporating it into your recipes. Tonight I made the tortillas and they just didn’t roll out as big as yours – they were thin, but there just didn’t seem to be enough dough to make them that big. Suggestions?

I just bought a Dutch Oven and the instructions say, Do not heat pot when it’s empty, whether covered or not.” It’s a porcelain enamel on cast iron Dutch Oven. Porcelain enamel interior and exterior. I’m not sure if I should proceed to make the Easy Quick Bread I wanted to make today…🤔 Please help.🙂

I think I submitted this question a while ago but I didn’t find an answer. I want to try using your recipe for the dough for poppy seed roll but I want to try a walnut filling. What I’m hoping for is a recipe that would be just enough for one roll. Would you have a recipe for walnut filling?

THANK YOU for teaching me how to bake bread!!! Since you taught me with yeast, I’ve gained confidence to try sourdough and I made my own starter. Can I use sourdough starter in this recipe instead of yeast? If so, how much starter instead of the yeast and water?

Yeast has a short shelf life but you won’t know until you try. If it’s been around for a while you can “proof” it to make sure it’s still good. Yeast should be kept frozen once opened, even the packets. https://www.jennycancook.com/how-to-freeze-yeast/

Hi Jenny,
Love your videos ! They are cheering me up during quarantine and I appreciate that they are ‘healthy.’
I live in a small condo and would love to know where I can buy the bread kneading board you use so I can stop getting flour all over my dining table. Thanks !

I am retired. I enjoy cooking and try all kinds of your recipes. I follow the ingredients exactly but you will mention a specific pan. I don’t have a lot of pans so I use what I have. If I follow the ingredients exactly but use a different pan that you recommend,how important is that in the final outcome?

The type and size of pan is more important for baking than other cooking. The wrong size of pan for a cake could cause the recipe to fail. It’s best if you can ask about a specific recipe, on the page for that recipe, and I will try to help the best I can. Be sure to remember where you asked the question so you can come back for the answer. In this case, please respond so I know you got this reply.

where can I find these adorable kitchen timers you use (i.e. duck, piggy). I love your recipes and videos – with your enthusiasm you almost force us to want to cook. I am now trying your no-knead crusty rolls in hopes they are close to the German “Broetchen” which are delicious and I miss very much. Also, have you tried steam in your oven when baking these rolls?

Hi, Jenny,
During this pandemic period, I learned how to make my first no knead bread from you. We lived with my son, his wife, and my two grandsons. They loved your no knead bread. I tried the over night and the two hours receipts and we all love the bread. However, is there any way to keep the crust not so crunchy and hard if we don’t eat the bread right away? Thank you for your lovely no knead bread recipe.

I was letting my bananas overripe to make banana cake and they aren’t fully brown (they’re around 60% brown id say) but one of them has a very small spore of mold, I’ve thrown away the banana that carried the mold and I’m curious as to if I should use the other bananas.

I just your video for eggless chocolate cake and I enjoyed it very much
I have been trying to find a recipe for vegan chocolate cake from a store bought mix- because for people like me to buy even a small bag of flour etc would be wasting most of it.

Jenny,
An old friend sent me a link to your Fast No-knead Bread and I’m tickled pink to read your recipes. Will be baking when I can obtain some yeast!
My mother was Scandinavian (from MN) and a great baker but never taught me. We never had “store-bought” bread and she made a batch of bread (usually white bread) every week. There was one recipe she got from my father’s aunt so it must be at least 100 years old and as a child could hardly bear the anticipation of getting the first heel from a fresh batch. I’m a bit older than you are (June ’43) and tried to convert the recipe so I could make one loaf but was never successful. I’m hoping you can convert it to a one-loaf recipe. The biggest impediment for me was the lack of flour needed for a batch of four loaves. Here’s the recipe as she wrote it:

During the Covid `!9 quartine I find I have a lot of extra time and I love your recipes also your brautiful aprons[!! Where do you get them or they hand made? Any info will help me/ If handmade pattern numbers or maker would help!!! STAY IN AND STAY SAFE THANK YOU Rosalee

I want to make your faster no knead bread but after looking in every store all I could get was fresh yeast. How much do I use for the recipe please. I’m new to bread making and this has me confused since you have to proof your yeast first in water with a wee bit of sugar. Thank-you so much for answering. I bought my yeast from the bakery section of a supermarket and it came in 1 lb. squares. I’m sure I’ll have enough to make many loaves if I just knew how much.

Hey Jenny…Jackie from Bozeman Montana.
Yesterday I made your NKBread from your wonderful video. Followed recipe exactly – EasyPeasy!!
Although, mine did not seem to look as raised and round as yours did.
I wondered if altitude would have an impact on this..?? I also used a seasoned solid cast iron dutch oven (not porcelain coated).
Would you recommend increasing yeast a tad??
Also, I wanted to thank you for clarifying the use of an oven thermometer. I had one inside my oven during preheat, but when my ‘preheat’ buzzer went off indicating it had reached 450, the thermometer only registered 300!

What am i doing wrong? I’ve tried four times and followed the instructions very closely. Bread does not rise, no dimples and doughy inside. I have not tested my oven, but my wife thinks it bakes hot, so not sure that could be the problem.We end up slicing the bread and cutting out the doughy inside and just eating the crust which is wonderful. Help?

Given the lack of available groceries these days the only yeast I can get my hands on id the Fleishmann’s pizza dough yeast which comes in packets. Am I able to use this instead of traditional yeast?? And how much should I use??

My sister swears by your bread recipe and it always turns out stellar!!!

I found your great cooking information by accident-it is wonderful-and I do not use the words great or wonderful lightly! I love the fact that I am not bombarded with advertising-although I realize that that is how many people earn a living from posting recipes etc. THANK YOU

My friend is celiac and I was wondering if you had an recipes to share for celiac afflicted people?

SILLY, SILLY QUESTION:
I’m so excited to try your Faster no-knead bread recipe. I read over the whole recipe and feel somewhat silly asking you this question.
After the bread has baked for 30 minutes it states to remove the lid and the parchment paper. Here goes the silly question: how do I remove the parchment paper if the bread is baking on top of it? Will it pull out…do I need to lift the bread up to remove the paper?
May I say that I discovered you the other day on youtube by accident. I love you. I love your recipes. I’ve added your site to my favorites and look forward to making your wonderful recipes. Thank you for being you.

I’ve noticed that you tend to recommend and use various oils, etc. that are “supposedly” healthy options. Do your own research on vegetable oils, they are NOT the best options. With regards to butter, instead you might consider using ghee. Just my two cents….:):):)

1st loaf exactly as you advised. 2nd 2c white/ 1 c
Hard winter wheat which we ground .
3rd same all marvelous.
Using cast iron dutch oven.how to keep the bottom crust from becoming so hard
It is almost dangerous to slice even with a very sharp bread knife.
Oh, made the chocolate cake.1st drizzled salted caramel, next day choc. Grenache with homemade toasted marshmallows.
AND found you because didn’t want sweet stuffed cabbage. Yours are super
Thank you

Hey Jenny:
In the ’90s I interviewed you for Redbook magazine. You gave me a terrific story on breast implants, a real public service.
Am loving your Youtube videos and recipes. Great job.
All best,
Jane Birnbaum

First of all I would like to give you 5 Stars for your cabbage rolls,its the best I have ever tried.second,in your video you used 2 scoop like utensils to take the cabbage out of the pot! I have searched and searched and can not find them anywhere!
What is their name and where did you get them,if you wouldnt mind sharing.

Hi Jenny,
I’m a newby here and found myself binging on your YouTube channel. I made the flatbreads yesterday and they were a hit, even though I foolishly left out the oil and had to knead it in after, it still worked out. A very forgiving dough.
I noticed you hadn’t posted for a while and honestly, I’m just hoping you’re well and am looking forward to more recipes.
I’m off to the store to buy cabbage to make some of those yummy cabbage rolls today. 🙂

We recently bought a Samsung full convection oven but have not used the convection feature for anything. Is there any recipe of yours that the use of the convection feature would be of any benefit?
I started baking about four years ago: breads, bagels, pies, cakes, and cookies, mostly. Your channel makes everything look so much easier! Thank you for your expertise!

I have a cookie cookbook and there is a recipe for macrons in it. I have made they once before but not with their recipe. The receipt called for 2/3 cup of sliced almonds and then you put those in a food processor. I don’t have one so I bought almond flour (which is what I used the last time I made them). I did everything else they said to do but my batter was way to thick. I Kept mixing my batter hoping it would get better but it didn’t (and I ended up with over mixed macarons). How much almond flour would equal 2/3 of sliced almonds?

Hello, I am Polish from Chicago. During Easter my family made Easter lamb butter and Easter lamb pound cake using molds. Do you have and recipes for these? Any suggestion where to get these molds?
Thank you for your time
PEK

My wife and I have tried some of your recipes, they are the greatest everything came out wonderful. We watch a lot of Food Network, and your recipes are much better. YOU should be on Food Network with your own show, we (and a lot of people) would watch. Thank You.

Jenny,
Ive been baking since I was 11 (now 74), and it is a serendipity to have found you! I hate watching most cooking and baking videos because they go on and on but yours are quick, fun, instructional and they work! I love your homemade bread and I havent bought bread in 5 weeks bc Im only making it homemade now (whole wheat with sesame seeds).
Thank you for the joy you give, I just love you!
Florence